These falafel are a bit different from the authentic, but still absolutely delicious! I first tried to fry these falafel, which left me with a gloppy mess (I’ve read that dried garbanzos that have been soaked overnight work much better for the fried kind). Then I tried to bake them, and the result was fantastic! The tahini sauce was nutty and tangy, and I will definitely be using it to top some of my salads. An amazingly flavorful, vegetarian sandwich that took minimal effort to prepare.
1 cup canned garbanzo beans, drained
4 garlic cloves, peeled and smashed
Half small onion, diced
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
1/2 – 1 teaspoon cayenne pepper, depending on how hot you like it
1/2 teaspoon baking soda
1 egg replacer
1 cup bread crumbs
Tahini Sauce (recipe follows)
Place baking sheet in oven and preheat oven to 400 ° F. In food processor, combine chickpeas, onion, garlic, parsley, cumin, coriander, salt, cayenne pepper, egg replacer and baking soda. Pulse just until finely chopped and crumbly (don’t overmix!). Put mixture into large bowl, and work in bread crumbs a little at a time until mixture is no longer sticky but will hold together. Roll into 1 inch balls, then flatten to make patties. Take baking sheet out of oven and coat with non-stick cooking spray. Place falafel balls on sheet. Bake in oven for 15 to 20 minutes, turning halfway through cooking until brown on both sides. Serve on pita with freshly chopped tomato, onion, cucumber, red pepper, and tahini sauce.
1/4 cup tahini
1/4 cup diced onion
4 1/2 teaspoons fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Mix all ingredients in food processor until a smooth paste forms. Spoon over falafel.